US3610133A - Apparatus for cooking chicken - Google Patents

Abstract

THE DISCLOSURE PERTAINS TO A DEEP FAT FRYER AND A METHOD OF COOKING CHICKEN USING SAME IN WHICH THE CHICKEN AND COOKING OIL ARE EMPLOYED IN A RATIO ON THE ORDER OF ONE TO TWO, RESPECTIVELY, AND ARE PLACED IN A SMOOTH WALLED GENERALLY CYLINDRICAL CHAMBER OF THE FRYER WITH THE FRYER BEING PROVIDED WITH BAND TYPE ELECTRIC HEATERS ADJACENT TO BUT SPACED FROM THE LOWER END OF THE CHAMBER AND OUTSIDE OF SAME THAT ESTABLISH A CONVECTION FLOW IN THE COOKING OIL WHICH RISES ADJACENT THE CHAMBER WALL AND FALLS ADJACENT THE MID PORTION OF THE CHAMBER. THE CHICKEN IS APPLIED TO THE CHAMBER IN A BASKET THAT SEATS ON THE CHAMBER BOTTOM ABOVE THE SPECIAL FILTER UNIT THAT ALSO SEATS ON THE CHAMBER BOTTOM IN A RELATIVELY COOL AREA OF THE CHAMBER. THE CHAMBER IS CLOSED BY A COVER HINGE AT ONE EDGE OF THE CHAMBER AND IS CLAMPED IN PLACE FOR COOKING UNDER PRESSURE CONDITIONS. THE COVER HINGE INCLUDES A LOST MOTION ARRANGEMENT SO THAT WHEN THE COVER CLAMPING MEANS IS RELEASED, THE COVER SEAL IS PARTIALLY RELEASED SO THAT FLUIDS UNDER PRESSURE WITHIN THE FRYER ESCAPE IN A DIRECTION AWAY FROM THE OPERATOR. THE FRYER INCLUDES A DRAIN AT THE BOTTOM OF ITS CHAMBER THROUGH WHICH THE COOKING OIL MAY BE PERIODICALLY DRAINED UNDER PRESSURE THROUGH THE FILTER UNIT TO SEPARATE OUT THE SOLIDS, AFTER WHICH THE FILTERED COOKING OIL IS RETURNED TO THE CHAMBER WITH ENOUGH NEW COOKING OIL TO RESTORE THE ORIGINAL VOLUME THEREOF. ASSOCIATED WITH THE COVER IS A NOVEL PRESSURE REGULATOR THAT LIMITS THE PRESSURE BUILD UP WITHIN THE FRYER, PROVIDING FOR BOTH AUTOMATIC AND MANUAL RELEASE OF SAME, AND DIRECTS RELEASE OF FLUIDS UNDER PRESSURE AWAY FROM THE OPERATOR.

Description

Oct. 5, 1971 c. P. was, JR., EI'AL 3,610,133

APPARATUS FOR COOKING CHICKEN Filed May 14, 1969 9 Shasta-Sheet 1 FIG] INVENTORS CARL P. MlESqJR.

WINSTON L SHELTON ATTORNEYS Oct. 5, '1971 c. P. was. JR, ETAL 3,610,133

APPARATUS FOR COOKING CHICKEN 9 Sheetss-Sheet 3 Filed May 14, 1969 A O 6 6 7 O 2 A 8 6 mu m w 4 m 6 P 6 I W0 4 Ab V l w 4'44 4 O 2 4 O 8 a O J 3 o 2 2 .4 I!!! O I O M 2 2 0 M 2 4 w 9 o n o a c 2 o e 3 an a a 8 w m 4\ 9 2 I 0O 9! 0 0 4 0M 71 0 O 4 U 6 4 m 2 w m a o a o a M BY Z FIGB ATTORNEYS Oct. 5, 1971 ,-1=,- s, JR" ETAL 3,510,133

APPARATUS FOR COOKING CHICKEN Filed May '14, 1969 9 Sheets-Sheet 5 F196 I INVENTORS CARL P. MIES,JR.

WINSTON L. SHE LTON AT TO RNEYS Oct. 5, 1971 c, p, W55, R ETAL 3,610,133

APPARATUS FOR COOKING CHICKEN 9 Sheets- Sheet 6 Filed May 14, 1969 m J- I .L1l 1 A a m TL. FT I F lllmll l F|I|1| a w 7 9 7 T 7 6 7 4 4 4 a 8 2 4 a 4 4 m z 4 a 7Mg 1 #4 Q 4 I II I 6 Q O w Q T m =3 6 J w: Q 4 2 4. a L I j 4 4 \\I T 4, A a o 0 4 w Q m, 4 4 a m 4 4 oL 1 5 G 4 Mm 4 FIG7A INVFNTORS CARL. P MIES,JR. WINSTON L.SHELTON BY 777m,

ATTORNEYS Oct. 5, 1971 Q E EIAL 3,610,133

APPARATUS FOR COOKING CHICKEN 9 Sheets-Sheet 7 Filed May 14, 1969 w 5 T $EH MH T .5 N E L W W IAT CS W W F ATTORNEYS Oct. 5, 1971 c, p, 55, JR ETAL 3,610,133

APPARATUS FOR GQQKING CHICKEN 9 Sheets-Sheet 8 Filed May 14, 1969 INVENTORS CARL P MIES,JR. WINSTON L. SHELTON WW3: Z/E'MLZZAWW ATTORNEYS Oct. 5, 1971 c P. was, JR., E'T L 3,610,133

APPARATUS FOR CQOKING CHICKEN 9 Sheets-Sheet 9 Filed May 14, 1969 FIG-l6 R v S SC RE WM P E v m N A C W F WINSTON L. SHELTON *Zfl/Mfakw ATTORNEYS United States Patent C Int. Cl. A47j 37/12 US. Cl. 99-337 24 Claims ABSTRACT OF THE DISCLOSURE The disclosure pertains to a deep fat fryer and a method of cooking chicken using same in which the chicken and cooking oil are employed in a ratio on the order of one to two, respectively, and are placed in a smooth walled generally cylindrical chamber of the fryer with the fryer being provided with band type electric heaters adjacent to but spaced from the lower end of the chamber and outside of same that establish a convection flow in the cooking oil which rises adjacent the chamber wall and falls adjacent the mid portion of the chamber. The chicken is applied to the chamber in a basket that seats on the chamber bottom above the special filter unit that also seats on the chamber bottom in a relatively cool area of the chamber. The chamber is closed by a cover hinge at one edge of the chamber and is clamped in place for cooking under pressure conditions. The cover hinge includes a lost motion arrangement so that when the cover clamping means is released, the cover seal is partially released so that fluids under pressure within the fryer escape in a direction away from the operator. The fryer includes a drain at the bottom of its chamber through which the cooking oil may be periodically drained under pressure through the filter unit to separate out the solids, after which the filtered cooking oil is returned to the chamber with enough new cooking oil to restore the original volume thereof. Associated with the cover is a novel pressure regulator that limits the pressure build up within the fryer, providing for both automatic and manual release of same, and directs release of fluids under pressure away from the operator.

This application discloses important aspects of the method disclosed in the copending application of Carl P. Mies, Jr., Ser. No. 24,517, filed Apr. 1, 1970, and assigned to the assignee of the instant application.

This invention relates to an apparatus for cooking chicken, and more particularly, to an apparatus for deep fat frying chicken cookery.

Cookers for deep fat frying of chicken and the like on a mass basis have developed into comparatively complex mechanisms requiring careful operation by trained personnel for best results as well as personnel safety. Furthermore, cooking oil requirements have proved to be a significant problem from cost and handling standpoints in terms of solids removal and oil replacement in the furtherance of efforts to provide a consistenly good product that avoids digestive problems.

A principal object of this invention is to provide an apparatus for cooking chicken which not only provides a consistently good product under low pressure conditions, but which also provides multiple use of the same cooking oil charge without adversely affecting quality.

Another principal object of the invention is to provide a deep fat fryer that is safe and easy to operate by unskilled help, and that reduces chicken cookery on a mass basis to a few simple steps which will consistenly provide a high quality product.

Other objects of the invention are to provide a deep fat cooking chamber and heating arrangement therefor 3,610,133 Patented Oct. 5, 1971 "ice that avoid charring of solids, to provide a cooking oil drainage arrangement filter unit therefor that permits periodic filtering and re-use of the cooking oil, to provide a safety cover arrangement that protects the operator and makes for easy pressure regulation, and to provide a deep fat fryer that is economical to manufacture, convenient and eificient in use, and long lived in operation.

In accordance with this invention, deep fat frying of the chicken is done on the basis of one pound of chicken to about two pounds of cooking oil or fat, with the oil being first preheated to about 400 degrees F. under atmospheric conditions, during the course of which the heat is turned off, the chicken then being deposited in the fryer and cooked with the cover open until it is browned to a cornfiake color, whereupon the fryer is sealed for pressure cooking for about 12 minutes, during which period the temperature of the cooking oil drops to about 250 degrees F., and no additional heat is applied until the last few minutes (if necessary). The resulting high quality product is removed from the cooking chamber for serving or temporary storage, and another batch of chicken may be applied to the fryer in the same cooking oil, whereupon the cooking procedure is repeated. After about six batches, the cooking oil is drained through a special filter unit under pressure, which removes the solids from the cooking oil, and then is reapplied to the fryer together with sufficient make-up cooking oil to restore the cooking oil to its original volume. Additional batches are prepared in like manner using the same cooking oil or fat charge, cleaned and replenished as indicated, until the charge of cooking oil has broken down, whereupon a new cooking oil charge is started.

Other objects, uses, and advantages will be obvious or become apparent from a consideration of the following detailed description and the application drawings in which like reference numerals indicate like parts throughout the several views.

In the drawings:

FIG. 1 is a perspective view of one embodiment of the fryer, showing same in condition for cooking under pressure;

FIG. 2 is a view similar to that of FIG. 1 but showing the interior of the cabinet of which the cooker of the illustrated embodiment forms a part and several pieces of associated equipment that are involved in same;

FIG. 3 is a front elevation-a1 view of the upper portion of the fryer, with parts being broken away to expose other parts;

FIG. 4 is a side elevational view of the upper portion of the fryer, with parts being shown in section and other parts being broken away to expose interior components;

FIG. 5 is a view similar to that of \FIG. 3 but entirely in elevation and showing the fryer opened up and the chicken receiving basket seated above the cooking chamber to permit cooking oil to drain therefrom back into the chamber;

FIG. 6 is a fragmental view of, one of the camming type cover clamps for locking the cover in its fully closed position;

FIG. 7 is a sectional view through the pressure regulator employed in connection with the fryer on its cover, it being shown in the manner indicated in FIG. 4 but on an enlarged scale;

FIG. 7A is a detail view alongline 7A--7A of FIG. 7;

FIG. 7B is a diagrammatic view of the timer employed in the regulator;

FIG. 8 is a plan view of the regulator shown in FIG. 7, with the regulator cover and timer removed and parts being broken away to expose other parts;

FIG. 9 is a diagrammatic fragmental view illustrating the lost motion hinge construction employed in connection with this invention, with the cover being shown in its fully clamped down position;

FIG. is a view similar to that of FIG. 9 but illustrating the position the cover takes in its fully open position;

FIG. 10A is a fragmental view taken substantially along line 10A10A of MG. 10;

FIG. 11 is a diagrammatic vertical sectional view through the fryer cooking chamber illustrating the manner in which the chicken receiving basket cooperates therewith;

FIG. 12 is a horizontal sectional view taken substantially along line 12-12 of,- FIG. 3 illustrating the manner in Which the heater bands and thermostat are applied to the fryer cooking vessel;

FIG. 13 is an elevational view of the thermostat device shown in FIG. 12 looking at the side thereof that engages the cooking vessel;

FIG. 14 is an exploded perspective view of the filter unit employed in the fryer;

FIG. 15 is a diagrammatic vertical sectional view through the cooking chamber illustrating the manner in which the filter unit is applied to and removed from the cooking chamber;

FIG. 16 is a diagrammatic view of the fryer shown in FIGS. 1-15 illustrating the manner and how the cooking oil isdrained from the cooking chamber under pressure and through the filter unit for purposes of filtering out solids in the cooking oil for subsequent use of the cooking oil; and

FIG. 17 is a diagram of the fryer cooking chamber illustrating the convection current flow of the oil bath within the cooking chamber.

However, it is to be understood that the specific drawing illustrations provided are supplied primarily to com- 0 ply with the requirements of the patent code, and that the invention may have other specific embodiments that are intended to be covered by the appended claims.

GENERALDESCRIPTION Reference numeral 10 of FIGS. 1-5 generally indicates a commercialized embodiment of the invention which comprises a vessel 12' (see FIGS. 3 and 4) mounted in a suitable housing and supportingstructure 14 that is incorporated in asuitable cabinet 16 which houses thevessel 12 and its associated components.

Thevessel 12 is generally cylindrical in configuration and comprises acylindrical side wall 18 merging into a frustoconicalbottom wall 20, which together define a smooth walled cooking or frying compartment '22 that is free of any and all protuberances, recesses, and the like that could form a trap or lodge place for solids.

Thebottom wall 20 of the vessel defines an outlet 24 (see FIG. 3) for draining cooking oil therefrom, fluid flow through which is controlled by avalve device 26 that is raised and lowered through operating linkage 2-8 that is in turn controlled by ahandle 30 at thefront side 32 of the fryer 10', as distinguished from its rear side 34 (see FIGS. 2 and 4).

Thevessel 12 is heated by heater device 36 (see FIGS. 3 and 12), and chicken to be cooked is placed within thevessel 12 in a basket structure 3 8 that includeslegs 40 for supporting same on the bottom of thevessel 12 and ahandle 39 for manipulating the basket, which handle 39 in accordance with this invention is arranged to have extensible and retractable end portions 41 (compare FIGS. 3 and 5). lnterposed between thebasket 38 and the bottom wall '20 of thevessel 12 is afilter device 42 that rests on thevessel bottom wall 20 at itsrim 44 and engages thevessel bottom wall 20adjacent drain outlet 24 through legs orprojections 46.

Pivotally connected to thehousing structure 14 by special hinge structure 48 (see FIGS. 4, 9 and 10) is acover 50 that includes about its rim 51 a seal 52' (see FIG. 3) proportioned for sealing engagement with the internal 4wall surface 21 ofvessel 12 in the closed position of thecover 50. Associated with the cover 50- is acatch device 54 at thefront 32 of thefryer 10 comprising aswing arm structure 56 formed withcatch shoulders 58 to cooperate with acatch element 60 fixed tohousing structure 14.

On either side of thecover 50 arecam locks 63 comprising hold downswing arms 62 pivotally connected as at 64 to thehousing structure 14 and carryingrollers 66 for camming cooperation with cam surfaces 68 of the spacedflanges 70 that are formed on either side of thecover 50.

Thecover 50 carries a novelpressure regulator unit 72 which controls the maximum pressure that can be generated within the vessel 1'2 during the frying operation.

The pressure regulator unit 72 (see FIGS. 7 and 8) is fully disclosed in Winston L. Shelton application Ser. No. 824,431, filed May 14, 1969 (the disclosure of which is incorporated herein by this reference). It generally comprises avalve body structure 74 mounted on astem 78 that is formed with acentral passage 80, and that is slidably mounted within opening 82 formed in thecover 50 such thatcompression spring 84 that biases the stern inwardly of the cover will seatannular seat 86 ofvalve body 74 against O-ring seal 88 that is received aboutstem 78, which seal 88 is in turn seated againstannular seat 89 that is formed incover 50 to form arelief valve 87 The passage ofstem 78 terminates in an outlet port 90 defining aseat 92 on which is positioned aball member 94 that serves to close off port 90 under the bias ofweight 96.Spring 84 is given a strength such that pressures on the order of 17 psi. within vessel 12 (above atmospheric pressure) will move thesteam 78 upwardly of FIG. 7 to expose thestern passage 80 to the atmosphere, while theweight 96 has a weight such thatball 94 will be lifted from its sealing relation withseat 92 when pressures withinvessel 12 are on the order of 12 p.s.i.Stem seat 92, ball 90 andweight 96 form a valve device that is generally indicated at 91, which valve device is opened as part of the cooking process by atimer mechanism 103 that operates to liftweight 96 from ball 90 after predetermined time as set by manipulating itsdial 105.

Regulator 72 includes swing orrocker arm device 98 that is pivotally connected to thevalve body 94 and is provided with cam surfaces 99 forwardly and rearwardly of the regulator that are formed to cooperate with thetop surface 100 ofcover 50 to permit the operator to manually lift thestem 78 sufiiciently to expose itspassage 80 to the atmosphere for manually venting thevessel 12 throughvalve 87.

Thevalve body structure 74 is formed as indicated at 102 to direct all fluid pressure discharged from the vessel through thevalve 91 rearwardly of thecabinet 16 and thus away from the position where the operator would normally stand.

Associated with thecover 50 is asplash shield structure 104 that is anchored to the cover by ayoke 106 and is formed to define at the rear of the cabinet 16- a discharge opening 108 (see FIG. 4) from which fluids under pressure are discharged away from the operator in the event that seal 52 should fail orcam lock devices 63 were actuated to release thecover 50 prematurely.

Thehinge structure 48 includes a lost motion arrangement upwardly of thevessel 22 such that when thecam lock devices 63 are moved to their released positions, the cover 'will move from the level position of FIG. 4 to the dashed line inclined position shown in the same figure in which theseal 52 at the rear of thevessel 12 is freed from sealing engagement with thewall surface 21 thereof, which permits fluids under pressure to escape rearwardly of thecabinet 16 under the guiding action of thesplash shield 104. In the form shown, the cover at its rear end is biased upwardly by springs 107 (see FIGS. 9 and 10) acting on itshinge pin 109.

Thecabinet 16 in the embodiment illustrated includes an operatingpanel surface 110 that includes athermostat control knob 112 cooperating with an indicator marking 113 that serves as an off-on switch and a means of controlling the amount of heat supplied by the heater device 36 (see FIG. 3), which is in the form of three bandtype heating devices 114, 116 and 118 operably associated with theromstat device 120 (see FIG. 12), thecontrol knob 112 being appropriately marked for indicating a moderate heat supply warm up position and a high heat supply cooking range position in accordance with the heat supply requirements that are indicated hereinafter.

Thepanel 100 also includes two way off-onswitch device 122 which is incorporated together with the thermostat control in a suitable electrical system to connect all of theheating band devices 114, 116 and 118 to a suitable source of power in one position ofswitch 122 thereof, while shutting off the source of power in the opposed position there.Panel 110 also includes an indicator light indicated at 124 which is wired to light when theheater device 36 is electrically actuated. The circuiting employed forheater device 36 is made such, in any suitable manner, that whencontrol knob 112 is moved from the off position, and switch 122 is in the recover position (see FIG. 5), the three heat band devices are energized, but are de-energized bythermostat device 120 operating a suitable switch (not shown) when the temperature of the fat reaches about 375 degrees F.; thecontrol knob 112 when positioned in the warm up position, on the other hand, insures thatheater device 36 will initially warm up the fryer at a lower heat supplying rate and keep it warm until use is intended, while its cooking position effects full heat output ofheater device 36. Operatinghandle 30 for operatingdrain valve 26 also protrudes through the operatingpanel surface 110. The normal position for the operator to stand is in front ofpanel surface 110.

Cabinet 16 in the form shown is provided with acontainer 130 into which cooking oil from thevessel 12 is drained. As is made hereinafter clear, in accordance with this invention, the cooking oil is drained under pressure through filter unit 42 (see FIG. 16), and to achieve this end,cabinet 16 is provided with anair compressor unit 132 of any suitable type that includes asuitable conduit 134 provided with an end fitting 136 of any suitable type adapted for securement to a fitting 138 applied to cover 50 through which air may be supplied under pres sure tovessel 12 when the cooking oil is to be removed therefrom.Air compressor 132 is actuated by suitable operation off-onswitch 139,conduit 141 leading to the motor ofcompressor unit 132.

In accordance with this invention, thevessel 12 andbasket unit 38 are proportioned such that chicken, when divided into the customary cooking segments, is cooked in a suitable cooking oil or fat contained withinchamber 22 in the ratio of one pound of chicken to about two pounds of cooking oil. In the specific embordiment illustrated, the vessel and basket unit are designed such that when thebasket 12 is fully loaded, about ten pounds of chicken will be cooked in about twenty-one pounds of cooking oil, with the vessel being about 60 percent full when only the cooking oil is contained in same.

OPERATION In operation, the operator chargesvessel 12 with cooking oil in the usual manner, drain handle 30 having been prepositioned (FIG. 1) to position thevalve 26 in its closed position.

With the cover in its open position of FIGS. 5 and 10, theswitch 122 is moved to its recover position, andcontrol knob 112 is moved from the off position to the warm up position, which supplies sufficient heat topartially heat up the fryer and keep it Warm until it is to be used. When use is desired,knob 112 is moved to the cooking position. Theband heaters 114, 116, 118 which as indicated in FIG. 3 are entirely without theinternal surface 21 ofvessel 12, and are disposed above the andfiller unit 42, heat up and supply heat to thevessel 12 and through itswall 18 to heat up the oil until the temperature of the oil is approximately 375 degrees F., whereuponthermostat 120 operates to shut off theheating device 36, as will be indicated by the turning off ofindicator lamp 124. The arrangement is preferably such that there will be sufficient heat radiating and being conducted fromheater device 36 so that the cooking oil will heat up to about 400 degrees F.

The positioning of theheater device 36 adjacent the lower portion of vessel and about same establishes the annular convection current flow pattern in the heating oil that is indicated in FIG. 17, wherein hotter cooking oil adjacent thesurface 21 ofvessel 12 raises upwardly and at the top of the vessel moves toward the center of same where it tends to move downwardly towardfilter device 42 and then toward the vessel surface for reheating.

Assuming that theswing arm device 98 of theregulator 72 is positioned to closevalve 87, and that abasket 38 has been loaded with the chicken to be cooked, the basket is grasped by grasping itshandle 39 and is lowered into the vessel 12 '(with its handle ends 41 retracted into the basket), to the position where itslegs 40 rest on the bottom of thevessel 12 with the cover remaining open; the chicken is cooked for several minutes until it has a color similar to that of cornfiakes, as can be determined by visual observation (as by temporarily removing one or two pieces for inspection purposes). Thecover 50 is then swung to its initial closed position (approximately the broken line position of FIG. 4), wherein thecover 50 is sufficiently canted with respect to the vessel by the biasing action ofsprings 107 acting on thecover hinge pin 109, that theswing arm 56 ofcatch device 54 may be disposed under thecatch plate 60 by swinging same downwardly to thecatch device 54, and then pulling the front end of the cover downwardly as required to clear the front edge ofplate 60, after which theswing arms 62 are swung upwardly to cam thecover 50 into the fully closed position that is shown in FIGS. 24.

Thehand operating dial 105 oftimer mechanism 103 is set to allow about a 12 minute operating time before the timer mechanism operates to liftweight 96 off ofball 94 insofar asregulator 72 is concerned, to release the pressure build up withinvessel 12.

Thereafter, the cooking of the chicken proceeds, the moisture from the chicken parts creating steam pressure to place the vessel in the desired pressurized condition. As a result of the chicken and basket being put intothe fryer, the temperature of the oil will quickly drop to about 300 degrees F., but the residual heat in thedevice 36 and thevessel wall 22 is such that cooking proceeds through the browning and pressure cooking stages without having to supply more heat until the last few minutes of the cooking period set by operation oftimer 103, when heat is supplied by thermostat device operating to automatically turn heater device 36- on as needed. In practice, the temperature of the cooking oil drops down to about 2 50 degrees F. during this cooking period. The heating oil convection flow pattern indicated in FIG. 17

continues, though substantially modified by the presence of the basket and chicken withinvessel 12.

After the time interval that has been set on the timer has elapsed, thepressure regulator 72 operates to release the pressure within the vessel throughvalve 91, the sound of which will alert the operator that it is now time to open thecover 50. Theswing arm 98 of the regulator is then operated (by swinging same toward or away from the operator) to movestem 78 of pressure regulator 72 (by camming either the forward or rearward set of cam surfaces 99 against cover surface 100) to release as much of the pressure as is reasonably practical from within the vessel whereupon theswing arms 62 of cam locks 63 are swung away from each other to release the sides of the cover; thereupon the biasing springs 107 of thehinge device 48 move the cover to its inclined partially opened position indicated in FIG. 4, to fully release excess pressure withvessel 12, whereupon theswing arm 56 ofcatch device 54 is pulled downwardly to clear the for ward edge ofplate 60 and is swung upwardly to release the front of thecover 50 for movement to the full open position of FIG. 5. Thehandle 39 ofbasket 38 may then be grasped by the operator to lift thebasket 38 upwardly suificiently to dispose the retractable ends 41 of thehandle 39 above the top ofvessel 12, which permits them to spring outwardly, in accordance with this invention, so that they can serve to hold thebasket 38 in the temporary position shown in FIG. which permits the oil to drain from the basket and the chicken contained therein.

After draining, thebasket 38 may be removed to remove the chicken therefrom for refilling. During the chicken removal period,switch 122 andcontrol knob 112 may remain in their recover and cook positions, respectively.

A new load of chicken parts may then be applied to and cooked in thefryer 10 in the manner indicated without draining off the cooking fat,thermostat device 120 automatically switching theheater device 36 into connection with its power source to again heat the cooking oil up to 400 degrees F., as before, and prior to application of the fresh chicken intovessel 12. When immediate chicken requirements have been supplied,knob 112 is moved to the warm up position to maintain the fryer at level of temperature suitable for ready return to full operation in the manner indicated. Movement ofswitch 122 andknob 112 to their off positions shuts down the fryer.

The arrangement of this invention is such that a number of batches of chicken may be consecutively cooked in the same cooking oil without changing the cooking oil, and even when this is done, the oil is merely filtered and then returned to the vessel with sufficient make-up oil to restore the original volume to the chicken versus cooking oil ratio that has been previously indicated.

This end is achieved for a number of reasons, as for instance, the smooth contour ofvessel wall 21 and the lack of any recesses or projections into thechamber 22 from same, leave no places for solids to become lodged so that they will char, and the operation of the fryer is such that the cooking oil is not subject to high heat for any longer than necessary, which avoids premature break down of the oil. Furthermore, the convection flow pattern of the oil during the heat up period tends to move solids toward the cooler central portion of the oil charge so that they will tend to drop onto thefilter device 42 and thus settle out of the hotter oil in which the cooking is done, whereby charring of solids is materially avoided. As experience has shown that for deep fat cooking from the standpoint of taste, appearance and digestability the fatty acid content should be maintained in the .13 to .27 percent by volume range, and charring of food solids is known to significantly increase the fatty acid content of cooking oils, the minimizing of charring achieved by this invention is an important factor in permitting repeated use of the same cookng oil without adversely affecting the quality of the cooked product.

Experience has shown that ordinarily six batches can be safely cooked in the same cooking oil using the hereindisclosed invention, in terms of providing a high quality product that is free of digestive problems. After the six batches of chicken, or when the operator by inspection observes that the cooking oil should be filtered, theknob 112 is moved to the oif position, the cover is clamped in its fully closed position,valve 87 is closed, the timer mechanism is reset to zero (to makevalve 91 ofregulator 72 operative),compressor 132 is connected to fitting 138 by applying fitting 136 thereto, switch 139 is actuated to turn on the compressor motor, and air under pressure is supplied to the sealed offvessel 12 up to the point where it starts escaping throughregulator 72. The operator then operates handle 30 oflinkage mechanism 28 to opening valve 26 (by moving same downwardly), which movesvalve 26 to its open position, thereby permitting the pressure withinvessel 112 to force the cooking oil therein through thefilter unit 42 and out through port or drainopening 24 and intocontainer 130. The filtering of the oil throughfilter unit 42 under the high pressure conditions indicated effects a drying of the solids collecting on top of the filter unit, which makes for ready and easy removal of same from the fryer by applying thehooked end 140 of a suitable implement 142 to thehandle 43 of the filter device to remove the filtered out solids and filter unit as a whole from thevessel 12.

The filter unit may now be cleaned off and replaced within thevessel 12 to the position of FIG. 3, whereupon the filtered cooking fat may be returned to the vessel and supplemented by new cooking fat up to the original volume indicated. The cooking of the next six or so chicken batches may proceed in the manner previously indicated, whereupon the cooking oil is again filtered and replenished for cooking of a like number of chicken batches. This may proceed, using essentially the same cooking oil charge as replenished, until it becomes apparent from appearance that the cooking oil has reached break down point that cannot be sufiiciently diluted by the addition of make up shortening.

It will thus be seen that this invention provides a deep fat fryer which not only reduces cooking judgment to a minimum, but also involves a safe, complication-free, and inexpensively manufactured cooker.

Furthermore, the invention provides a consistently high quality product at low cooking pressures with multiple use of the same cooking oil.

As indicated, the controls of the cooker are few and simple, and the operator is fully protected from being exposed to escaping fluids under pressure, which are directed rearwardly of the cooker and away from the normal station of the operator.

SPECIFIC DESCRIPTION While the general arrangement that is illustrated in some detail has been found to provide highly satisfactory operation on a commercial basis, and thus is a preferred arrangement, the specifics involved may be varied within the usual ranges of competence of those working in the art to achieve the objectives of the invention. The invention also involves a number of specific improvements which will be dealt with in the specific description as follows:

VESSEL As indicated,vessel 12 is of smooth walled construction and the heat supplying source is located exteriorly of cookingchamber 22. There are no protuberances, indentations, or ledges, etc. in the side wall of the vessel on which or in which solids could accumulate and char during the cooking process. This plus the tendency of the solids to settle out at the relatively cool location of the filter device, the periodic filtering of the cooking oil, and the adding of the make-up oil after filtering results in the fatty acid content of the cooking oil being kept within the desired range of between .13 and .27 percent by volume for a substantial number of uses of the same cooking oil charge.

Thevessel 12 may be made from any suitable material that is suitably formed as a one-piece construction to define theside wall 18 and thebottom wall 20 that defines opening which has afiixed thereto asleeve 152 within whichvalve member 26 operates.

Thevessel 12 at its upper end defines acurved rim 154 that is continuous about the circumference of the vessel and defines an inwardly converging cam surface l56 for insuring that thecover seal 52 is guided into effective sealing relation with the vesselinternal wall surface 21.

9 HOUSING AND CABINET STRUCTURE Thehousing structure 14 forvessel 12 as a matter of practice may be of any suitable type, that illustrated comprising asuitable base structure 160 supported byside panels 162 that are connected bybolts 164 to atop panel structure 166 that encompasses the upper end of the vessel and forms the top portion of thecabinet 16. Thebolts 164 are received in anchor blocks 168 that pivotally mount theswing arms 62 of cam locks 63, as will be hereinafter described in detail.Top panel structure 166 defines askirt 169, the portion of which that is at the front of the fryer definingpanel surface 110. At the front and rear of thevessel 12, front andrear panels 167 and 169 are suitably applied, which, together withside panels 162, define thespace 171 about the vessel in which theheater device 36 is mounted, which may also include suitable heat insulating materials.

Theside wall structure 170 of thecabinet 16 may take any suitable form of construction to complete thecabinet 16, including afloor 172, adoor 174 hinged to theside wall construction 170 by suitablepiano type hinge 176, arear wall 177, and suitable supportingwheels 178 or the like which in the form illustrated are caster wheels of any appropriate make.

Therim 154 of thevessel 12 is welded to the top panel structure continuously thereabout, whereby thespace 171 about vessel is kept free of cooking oil leakage.

Top wall structure 166 is attached to theside wall structure 170 byappropriate screws 178.

VESSEL DRAIN VALVEARRANGEMENT Drain valve 26 comprises a stern portion 190 (FIG. 3) and ahead portion 192 which is recessed as atedge 194 to receive a suitable O-ring seal element (not shown) that is in sealing relation withsleeve 152 ofvessel 12 in the closed position ofvalve member 26.

The valvemember stem portion 190 is coupled by pin 198 to operatinglever 200 of operatinglinkage 28, which is suitably hinged where indicated at 202, as by receiving theend portion 204 ofanchor member 206 that is suitably secured to thehousing structure 14, with thelever member 200 being held in place bysuitable screw device 208.

Also operably associated with thevalve 26 is atubular spout member 210 that is likewise coupled tolever member 200 by the pin 198 for movement therewith.Tubular spout 210 is proportioned to slidably engage and substantially complement theexternal surface 212 of thevessel sleeve 152. Thetubular spout 210 thus moves vertically with thevalve 26 aslever member 200 is operated,lever 200 being excised as at 213 to permit the consequent relative movement betweenspout 210 andlever 200.

Thelever member 200 at itsend 214 is received through anopening 216 in a lever member 1218 pivotally connected to thehousing 14 bysuitable pin 220.Lever member 218 at itsend 222 is pivotally connected bysuitable pin 224 to actuatingarm 226 to which operating handle 30 is connected bysuitable pin 228.

Thus, when the operator pushes thehandle 30 from the position of FIG. 1 to the position of FIG. 2, the operatinglinkage 28 is operated to raisevalve member 26 from the full line sealing position shown in FIG. 3 to an open or draining position above same, while upward movement of thehandle 30 returns thevalve member 26 to the full line sealing position of FIG. 3.

THE HEATING ARRANGEMENT The bandtype heating devices 114, 116 and 118 may be of any suitable type, but are preferably secured in place in operative association withthermostat 120 in the manner suggested by FIG. 12, in which each band heater device is clamped in position by aband member 240 10 having its opposite ends :242 and 244 angled to receive one or more tighteningbolts 246, tension being applied to therespective bands 240 by threading thenut 248 on therespective bolts 246 against the respective compression springs 249 that are interposed between the respective band member ends 244 andwasher 251.

As indicated in FIG. 12, the thermostat device is interposed in thespace 250 between theends 252 and 254 of the respective heater bands, thebands 240 being proportioned to have theirend portions 256 and 258 engage thethermostat device 120 in the manner indicated to clamp same firmly against the exterior surface .23 of thevessel 12.

Thethermostat device 120 comprises abody member 260 having itsside surface 262 proportioned to substantially complement the exterior surface of thevessel 12, and itsside surfaces 264 and 266 angled for clamping cooperation with theband end portions 256 and 258.

The thermostat body member is recessed as at 268 to receive a conventional gaseous typethermostat bulb element 270 which is positioned to be in flush engagement with theexterior surface 23 ofvessel 12 under the clamping action provided by the band clamps 240. Thethermostat device 270 is connected in a conventional manner to a suitable type snap action switch for controlling the heat supply toband type heaters 114, 116 and 118 to simultaneously shut off the current supply to all threeheaters 114 116 and 118 when the temperature of the cooking oil reaches about 375 degrees the heat then contained in the band type heaters providing a sufficient override to run the temperture of the heating oil up to approximately 400 degrees P. which conditions the heating oil to receive the chicken for cooking purposes, in accordance with this invention. As already indicatedswitch 122 shutsheater device 36 off independent of thermostat device 1120 and this may be electrically arranged in any suitable manner.

Any suitable electrical control arrangement may be employed to givecontrol knob 112 the functions indicated, such as a suitable variable resistor, etc.

THE BASKET Thechicken receiving basket 38 comprises a generallycylindrical member 280 formed of perforated metal to define an upstandingcircular side wall 282 and abottom wall 284 secured together in any suitable manner, as by welding. Thelegs 40 are suitably secured, as by welding to thebasket side wall 282 in the positions indicated in FIG. 3 and are preferably three in number.

The basket handle 39, and especially itsend portions 41, serve the special purpose that has already been indicated by having thehandle portions 41 retractable for full insertion of thebasket 38 into the vessel, and extensible upon removal of the basket, as indicated in FIG. 11, so that the basket can be rested temporarily at the top of the vessel to permit cooking oil to drain from the chicken back into the vessel. For this purpose, thehandle 39 is in the form of a resilientlyflexible wire element 290 shaped to define an open loop (see FIG. 11) and having itsend portions 292 reversed todefinerectilinear slide portions 294 which are slidably received through conveniently locatedperforations 296 formed at opposite sides of thebasket side wall 282.

Theend portions 41 of thehandle 38, when the basket is to be inserted in the vessel, can be pressed inwardly of the basket to the dashed line position shown in FIG. 11, where they will fit down inside thevessel 12, so that the vessel can be lowered to the position shown in FIG. 3.

On withdrawal of the basket fromvessel 12, theend portions 41 ofhandle 39, under the biasing action provided by the resilient wire structure forming thehandle 39, automatically shift outwardly to the full line position shown in FIG. 11, so that the basket can be temporarily suspended in the manner indicated.

1 1 THE FILTER UNIT Thefilter unit 42 generally comprises (see FIG. 14) afilter plate 300 provided with thehandle structure 43, a sheet offilter paper 302 of any appropriate type, and aprotector plate 304.

Themembers 300 and 304 may be formed of any suitable perforated metallic material, and handlestructure 43 generally comprises asuitable handle member 306 affixed to asuitable base plate 308, as by welding at 310, which in turn is suitably affixed to filterplate 300 in any suitable manner as by spot welding.

As indicated in FIGS. 3 and 15, theplate 300 at its mid portion has fingers orprojections 46 struck downwardly to support the filter unit at the mid portion thereof,base plate 308 overlying the void created by the struck downportions 46.

Filter paper member 302 seats directly on top of thefilter plate 300, thefilter paper member 302 being formed with asuitable slot 312 to receivehandle 306.

Theprotector plate member 304 seats on top offilter paper 302 and is formed withcross slots 314 and 316 that are proportioned to alternately receive thehandle 306.

As is previously indicated, thefilter unit 42 in use is disposed at the bottom ofvessel 12 resting on itsrim portion 44. Theheating arrangement 36 is positioned so that thefilter unit 42 will be disposed below the lowermostband type heater 118 and thus in a relatively cool area of the vessel.

During the cooking operations, solids tend to deposit adjacent the mid portion of thefilter unit 42 due to the special convection flow established by the heater device 36 (see FIG. 17).

On discharge of the cooking oil in accordance with the procedure heretofore described, the cooking oil is forced through the filter unit toward theport 24 and thus all of the solids in the cooking oil converge on and are caught by thefilter unit 42 for ready removal by removing the filter unit in the manner indicated in FIG. 15.

THE COVER.

Thecover 50 is made from suitable heavy gauge metal having the general configuration indicated to define a dome likecover portion 320, a pair of forwardly extendinglugs 322, a pair of rearwardly extendinglugs 324, and theflanges 70 on either side of thecover portion 320.

At its mid portion, thecover 50 is formed to define aplatform 326, the upper surface of which is hardened and made planar to definesurface 100 that the cam surfaces 99 of thepressure regulator 72 cooperate with for manual release of pressure bypassingregulator valve 91.

Fitting 138 to which theair compressor 132 is connected is suitably mounted in theplatform 326 for communication through the cover to the space enclosed by same, fitting 138 being provided with a suitable. check valve arrangement (not shown) to normally block olf fluid pressure escape through same except when overcome by air flow fromcompressor 132.

THE COVER FRONT CATCH DEVICE The coverfront catch device 54 in the form shown comprisesswing arm 56 in the form of a pair ofarm members 330 pivoted to the cover lugs 322 bysuitable bolt 332 secured in place byappropriate cap nut 334. Ahandle element 336 interposed between thearm members 330 serves as the spacer as well as an aid to moving thecover 50 between its full open and full closed positions.

Thearm members 330 are secured together at their outer ends bysuitable bolt 338 secured in place bysuitable cap nut 340, and have interposed betweensame handle 342 for conveniently manipulating theswing arm 56.

Arm members 330 are each formed withangled projections 344 each shaped to define atooth 346 forming catch shoulders 58 that are shaped to swing under thecatch plate 60 when the cover is in its partially opened, upwardly inclined position of FIG. 4.

Thecatch plate 60* comprises a suitablerigid element 348 formed to define along itslower edge 350 the downwardlyinclined catch surface 352 that swingarm 56 cooperates with.Element 348 is afiixed to thehousing structure 14 in any suitable manner, as by employingscrews 354.

It will be noted that theswing arm 56 ofcatch device 54 is biased by gravity to its locking relation withcatch plate 60, although in the partially opened position of the cover under the biasing action ofhinge 48, theswing arm 56 may be readily swung to its full open position.

LOST MOTION HINGE FORCOVER Hinge 48 comprises a hinge block 350' formed to define a flat downwardly facing abutment surface 352 (see FIG. 10) which abuts against theupper surface 354 of housingstructure top member 166, with thehinge block 350 being secured in place bysuitable bolts 356 applied between same and thehousing structure member 116 including a suitablereinforcement place structure 357.

Thehinge block 350 is formed with abore 358 that is dimensioned horizontally to substantially complement the diameter ofhinge pin 109 that is applied between same and lugs 324 of the cover (for purposes of hinging the cover to the vessel), but which is dimensioned vertically somewhat in excess of double the diameter ofpin 109 to provide the aforementioned lost motion which is illustrated by FIGS. 9 and 10.Hinge pin 109 is illustrated in the form ofbolt 359 secured in place bycap nut 362.

Springs 107 which bias thehinge pin 109 to the position of FIG. 10 when the cam locks '63 are in their released positions are mounted withinrecesses 360 formed inhinge block 350.

Thehinge block 350 is also shaped to define astop seat 364 against which engage stop pins 366- that are carried by the cover plate lugs 324, for purposes of holding the cover in the upright position that is indicated in FIGS. 5 and 10.

THE COVER CAM LOCKS The cam locks 63 each comprise aswing arm 62 hinged to therespective block elements 268 bysuitable pins 370 and provided with a suitablegripping handle 372 for ease in operating same.

Therollers 66 are the cam followers of the respective cam locks 63, and are journaled on suitable pins 372 (see FIG. 6) suitably mounted in therespective swing arms 62. As already indicated,rollers 66 ride on cam surfaces 68 of therespective cover flanges 70, which surfaces '68 are formed to define a flattenedseat 374 onto which therespective cam rollers 66 ride asswing arms 62 are moved to their vertical cover locking positions.

SPLASH SHIELD FORCOVER Splash shield 104 comprises asheet metal member 380 shaped to define a top 382,sides 384 and 386, and a front 388, with the rear being open as at 390 to define thedischarge passage 108.

Theshield 380 has its top 382 formed to seat on shoul-v der 392 of the cover platform 326 (see FIG. 4), and has itssides 384 and 386 slotted as at 394 and 396 (see FIGS. 1, 2 and 3), respectively to receive therespective cover flanges 70. The front of theshield member 380 is slotted as at 398 to receive the cover front lugs 322,shield member 380 being secured in place by threesided yoke 106 secured to same (by employing appropriate screws 402) under therespective cover flanges 70 and lugs 322.

In the closed position of the cover, thelower edge 400 of theshield 10 4 is disposed below the upper rim 13 404 ofhousing structure 14, while at the rear of the fryer, theshield 104 is open across the entire rear of the cover.

THE PRESSURE REGULATOR Thepressure regulator device 72 serves the important functions of limiting pressure build up within thevessel 12, providing a timing arrangement for release of cooking pressures at the end of a predetermined cooking time that may be set by the operator, and providing for manual release of pressures within the vessel immediately prior to the operator opening thecover 50.

In addition to providing these functions, the pressure regulator is shaped to direct rearwardly of the operators normal operating position at the front of the fryer, fluids under pressure that escape from within the vessel.

Thepressure regulator body 74 generally comprises ahousing 410 in whichweight 96 is mounted in atimer compartment 412 thereof, with theswing arms 98 being pivotally secured thereto by appropriate mounting screws 414 (see FIG. 8). Thecompartment 412 is closed by suitable cover structure 416 (held in place bysuitable screws 417 applied to housing holes 419) that is formed to define asuitable opening 418 through which theupper end 420 of theweight 96 extends. The lower end 422 ofweight 96 engages adiaphragm 424 which is interposed between adiaphragm plate 426 secured to the housing and apartition structure 428 that is mounted within thehousing 410 about thevalve 91 and rests on asupport plate 429, thepartition structure 428 andsupport plate 429 being secured to the housing bysuitable screws 431 and thediaphragm plate 426 being secured topartition structure 428 bysuitable screws 431A.

The lower end 422 of theweight 96 also passes between thelegs 427 of a forkedlifter element 430, whichlegs 427 are disposed on either side of aprojection 432 formed inhousing 410 and rest on aledge 425 ofhousing 410. Thelifter element 430 at its rear side is recessed as at 433 to define a ledge 436 that is engaged by thestud 438 ofconventional timer mechanism 103 when the latter is actuated by its own internal mechanism to lift thevalve weight 96 upwardly ofball 94, theledge 425 serving as a fulcrum forelement 430.

Theweight 96 at its lower end carries flanged spacer 440 secured to weight 96 by anappropriate bolt 442 cooperating with lock washer 443. Thebolt 442 passes throughopening 445 formed indiaphragm 424, the rim ofdiaphragm opening 445 being clamped between the lower end 422 ofweight 96 and spacer 440.Bolt 442 rests onball 94 ofvalve 91.Diaphragm 424 is in the form of a neoprene coated nylon fabric material on the order of .012 inch thick.

Thetimer mechanism 103 effects rotation of itsdisc 447 in a conventional manner,stud 438 being mounted on lever 449 (see FIG. 7B) pivoted on the timer mechanism as at 451 and carryingpin 453 that rides onrim 455 ofdisc 447 and slips in slot 457 thereof under the action oftension spring 459 which acts toswing lever 449 to inturn swing element 430 upwardly and thusweight 96 as well at the end of the timing cycle.

Thepartition structure 428 comprises a towall 446, spaced identical side walls 448 (only one of which is shown) on either side of thevalve 91 that merge into a roundedforward wall 450 which faces the front side of the fryer When theregulator 72 is in its operative position oncover 50. The rear of thepartition structure 428 is open as at 452 to direct fluids under pressure fromvalve 91 rearwardly of the fryer. Thus, the partition structure is received withinhousing 410 and defines a baffle arrangement that directs released fluids under pressure rearwardly. All openings, cracks and openings betweenhousing 410 and the partition structure are sealed by application of a suitable sealing compound.

Stem '78 ofregulator 72 comprises a suitable tubular element 460 formed to define abore 462 which formspassageway 80.Bore 462 is internally threaded as at 464 to receivebolt 466 that supportswasher 468 which forms a spring seat for theend 470 ofcompression spring 84.

The side wall of thestem 78 is slotted as at 472 to define aninlet port 474 leading to thepassage 80 ofstem 78 from the inner side of thecover 50. When the pressures under thecover 50 and within thevessel 12 are such thatspring 84 is deflected to the point where theend 475 ofslot 472 is disposed above O-ring seal 88, theslot end 475 forms adischarge port 477 whereby the internal pressures within the vessel are released.

As indicated in FIG. 7A, stem 78 is recessed across itsslot 472, as indicated at 479, to better define theport 477.

Received within theslot 472 of thestem 78 below therecess 479 is astop element 476 that is fixed to thecover 50 by asuitable screw 478.Stop element 476 is proportioned to substantially complement the width ofslot 472 and is received within the locating recess 480 ofcover 50.Element 476 maintains the stem 88 and theregulator 72 from rotating with respect to thecover 50, and serves as a sto limiting movement of thestem 78 outwardly ofcover 50.Stem 78 adjacent itsseat 92 is flanged as at 481 so as to engage againstsupport plate 429, through which it extends, to resist the action ofspring 84. The portion ofhousing 410 that stem 78 extends through is formed to define ahub portion 483 to better defineseal seat 86.

The swing orrocker arm device 98 comprises a pair ofarm members 482 having theirends 484 joined by asuitable bolt 486 carryinghandle 488. The ends 490 of therespective arms 482 are given the generally arcuate configuration indicated to define the cam surfaces 99 on either side thereof.

The foregoing description andthe drawings are given merely to explain and illustrate our invention and the invention is not to be limited thereto, except insofar as the appended claims are so limited, since those skilled in the art who have our disclosure before them will be able to make modifications and variations therein without departing from the scope of the invention.

We claim:

1. A deep fat fryer comprising:

a vessel defining a smoothed walled chamber proportioned to receive cooking oil and a food to be cooked in the approximate ratio of two to one,

a drain opening at the bottom of said vessel,

valve means for opening and closing said drain opena removable cover for closing off the top of said vessel,

means for clamping said cover in closed relation to the vessel,

heater means about said vessel and snaced above the bottom thereof for heating cooking oil received there 1n,

said heater means beint exterior of said chamber, and

filter means between said heater means and said vessel bottom for filtering cooking oil drained from said vessel before it passes through said valve means.

2. The fryer set forth inclaim 1 wherein:

said filter means comprises a filter unit removable from the top of said vessel when said cover thereof is open,

whereby solids in the cooking oil collecting on said filter unit on draining of the oil from said chamber may be removed from said chamber by lifting out said filter unit.

3. The fryer set forth inclaim 1 including:

means for supplying gas under pressure to saidchamber for draining the oil from the vessel under fluid pressure conditions.

4. The fryer set forth inclaim 1 wherein:

said heater means comprises a plurality of sets of heater devices disposed in substantial superposed relation about said chambers and substantially encompassing same, and

electrical circuit means for simultaneously energizing all said sets of heater devices for heating cooking oil in said chamber and for alternately energizing one of said heater device sets for cooking food in the heated oil.

5. The fryer set forth in claim 4 wherein:

said heater devices each comprise a band type heater, with the heaters of the respective sets having spaced apart end portions at a common location about the vessel, and

thermostat means interposed between said heater end portions and in close physical contact with the vessel.

6. The fryer set forth inclaim 1 including:

means for hinging said cover to said vessel at one edge portion of said cover,

seal means for acting between said cover and said vessel on closure of said vessel to seal off said vessel on actuation of said clamping means, and

catch means at the opposed edge portion of said cover for releasably securing same against opening movement,

said hinging means including means for providing lost motion of said cover one edge portion upwardly of said chamber sufficiently to render said seal means ineffective,

said clamping means including means for seating said cover in sealing relation with said vessel to render said sealing means effective,

whereby, on release of said clamping means without release of said catch means, pressure in said chamber will take up said lost motion in said hinging means to break the seal established by said seal means without fully opening the cover.

7. The fryer set forth inclaim 1 including:

basket means proportioned to substantially complement the internal horizontal cross sectional configuration of said chamber and adapted to receive the food to be cooked for immersion in the cooking oil,

s'aid basket including retractable laterally extending projections that retract on insertion of said basket means in the chamber and extend on withdrawal of said basket means therefrom whereby said basket means may be temporarily rested on top of the vessel to permit excess oil to drain therefrom.

8. The fryer set forth inclaim 1 including:

splash shield means overlying said cover,

said fryer having a front side and a rear side,

switch means located at said front side of said fryer for controlling said heater means,

said splash shield means being formed to deflect emission from said chamber under pressure rearwardly of said fryer.

9. The fryer set forth inclaim 1 including:

pressure regulator means for limiting pressure build up in said chamber,

' said regulator means comprising:

a stern member protruding through said cover and being formed to define a fluid conducting passage extending between the interior and exterior sides of said cover and defining an intake port at the interior side of said cover and a discharge port at the exterior side of said cover,

said stem member being formed to define a valve seat in circumambient relation with said discharge port,

a ball positioned to seat on said seat in sealing relation to said discharge port,

a weight positioned to seat on said ball,

means for guiding said weight for limited movement toward and away from said ball,

said seat, said ball and said weight being oriented so that in the closed position of said cover, said ball rests on said seat and said weight rests on said ball to provide valve means for limiting pressure build up in said chamber, and

means including timer means for lifting said weight from said ball after a predetermined time to permit fluids under pressure to escape from said chamber through said passage.

10. The fryer set forth in claim 9 wherein:

said fryer has a front side and a rear side, and

wherein said fryer includes switch means located at said front side of said fryer for controlling said heater means,

said regulator means including batfle means directing escaping fluids under pressure rearwardly of said fryer.

11. The fryer set forth in claim 9 wherein:

said stem member is mounted in said cover for movement longitudinally thereof, and including:

seal means in circumambient relation about said stem member,

means for resiliently biasing said regulator into sealing relation with said seal means,

said stem member passage being formed to define a fluids discharge port that moves out of sealing relation with said seal means on a predetermined pressure being generated in said chamber.

12. The fryer set forth in claim 11 wherein:

said fryer includes cam means operably connected to said regulator stern member for mechanically moving said regulator out of sealing relation with said sealing means to expose the second mentioned fluids discharge port against the action of said resilient means.

13. The fryer set forth inclaim 1 including:

pressure regulator means for limiting pressure build up in said chamber,

said regulator means comprising:

a stem member protruding through said cover and being formed to define a fluid conducting passage extending between the interior and exterior sides of said cover and defining an intake port at the interior side of said cover and a discharge port at the exterior side of said cover,

said stem member being formed to define a valve seat in circumambient relation with said discharge port, a ball positioned to seat on said seat in sealing relation to said discharge port,

a weight positioned to seat on said ball,

means for guiding said weight for limited movement toward and away from said ball,

said seat, said ball and said weight being oriented so that in the closed position of said cover, said ball rests on said seat and said weight rests on said ball to provide valve means for limiting pressure build up in said chamber.

14. The fryer set forth in claim 13 wherein:

said stem member is mounted in said cover for movement longitudinally thereof, and including:

seal means in circumambient relation about said stem member,

means for resiliently biasing said regulator into sealing relation with said seal means,

said stem member passage being formed to define a fluids discharge port that moves out of sealing relation with said seal means on a predetermined pressure being generated in said chamber.

15. The fryer set forth inclaim 14 wherein:

said fryer includes cam means operably connected to said regulator stem member for mechanically moving said regulator out of sealing relation with said sealing means to expose the second mentioned fluids discharge port against the action of said resilient means.

16. The fryer set forth in claim 13 wherein:

said fryer has a front side and a rear side, and

wherein said fryer includes switch means located at said front side of said fryer for controlling said heater means,

said regulator means including baffle means directing escaping fluids under pressure rearwardly of said fryer.

17. A deep fat fryer comprising:

a vessel defining a smoothed walled generally cylindrical chamber proportioned to receive cooking oil and a food to be cooked in the approximate ratio of two to one,

a drain opening at the bottom of said vessel,

said vessel bottom being formed to define a funneling portion at the lower end of said chamber leading to said drain opening,

valve means for opening and closing said drain opena removable cover for closing off the top of said vessel,

means for clamping said cover in closed relation to the vessel,

heater means about said vessel and spaced from the bottom thereof for heating cooking oil received therein,

said heater means being exterior of said chamber,

and filter means between said heater means and said vessel funneling portion for filtering cooking oil drained from said vessel before it passes through said valve means,

said filter means comprising a filter unit removable from the top of said vessel when said cover thereof is open and proportioned to substantially complement the width of said chamber,

whereby solids in the cooking oil collecting on said filter unit on draining of the oil from said chamber may be removed from said chamber by lifting out said filter unit.

18. The fryer set forth in claim 17 wherein:

said filter unit comprises a lower perforated filter plate,

an upper perforated protector plate,

and a sheet of filtering medium interposed between said plates,

said filter unit defining one or more legs adapted to engage said vessel bottom adjacent said drain opening for bracing said filter unit,

said filter unit including handle means on the upwardly facing side thereof adjacent the mid-portion thereof adapted to be engaged by an implement for lifting said filter unit from said vessel.

19. The fryer set forth in claim 17 wherein:

said vessel includes a tubular element leading from said drain opening,

a valve member mounted in said tubular element for movement longitudinally of said tubular element be tween a retracted sealing relation therewith and an extended fluid flow permitting relation therewith,

means for reciprocating said valve member between said relations,

and a spout member slidably receiving said tubular element and movable with said valve member for conveying fluids from said tubular element.

20. In a pressure fryer including a vessel defining a cooking chamber having an upper open end, a safety cover arrangement for same comprising:

a cover,

means for hinging said cover to said vesseladjacent one edge portion of said cover for swinging movement upwardly of the vessel to open the upper end of said vessel,

catch means at the opposed edge portion of said cover for releasably securing same against opening movement,

clamping means on either side of said catch means for clamping said cover to said vessel to close off said open end thereof,

seal means for acting between said cover and said vessel on closure of said vessel to seal off said vessel on actuation of said clamping means,

said hinging means including means for providing, on release of said clamping means, sufi'icient lost,-motion of said cover one edge portion upwardly of said chamber to a position to render said seal means ineffective adjacent said cover one edge portion, on release of said clamping means, while said catch means remains operative to secure said cover against opening movement,

means for resiliently biasing said cover edge portion to said position thereof,

said clamping means when operative to clamp said cover to said vessel seating said cover in sealing relation with said vessel against the action of said biasing means to render said sealing means effective about said cover, 3

whereby, on release of said clamping means without release of said catch means, said biasing means acts to take up said lost motion in said hinging means to break the seal established by said seal means without fully opening the cover, thereby providing release for excessive pressures in the vessel prior to releasing said catch means to open said vessel.

21. The safety cover arrangement set forth inclaim 20 wherein:

said catch means includes means for maintaining same locked against release when said clamping means clamps said cover to said vessel, and for rendering said catch means operative but releasable in said position of said cover.

22. The safety cover arrangement set forth inclaim 20 including:

a splash shield overlying said cover,

said splash shield being formed to deflect emission under pressure from said chamber in the direction of said cover one edge portion.

23. A deep fat fryer comprising:

a vessel defining a smoothed walled generally cylindrical chamber adapted to receive cooking oil and food to be cooked,

a drain opening at the bottom of said vessel,

said vessel bottom being formed to define a funneling portion at the lower end of said chamber leading to said drain opening,

valve means for opening and closing said drain opena removable cover for closing off the top of said vessel,

means for clamping said cover in closed relation to the vessel,

heater means about said vessel and spaced from the bottom thereof for heating cooking oil received therein, I

said heater means being exterior of said chamber,

filter means between said heater means and said vessel funneling portion for filtering cooking oil drained from said vessel before it passes through said valve means,

said filter means comprising a filter unit removable from the top of said vessel when said cover thereof is open and proportioned to substantially complement the width of said chamber, and

means for supplying gas under pressure to said chamber for draining the oil from the vessel through said filter means and said drain opening and valve means,

whereby solids in the cooking oil collect on said filter unit on draining of the oil from said chamber and may be removed from said chamber as a unit by lifting out said filter unit.

24. The fryer set forth inclaim 23 wherein:

said filter unit comprises a lower perforated filter plate,

an upper perforated protector plate, and

a sheet of filtering medium interposed between said plates,

said filter unit defining one or more legs adapted to engage said vessel bottom adjacent said drain opening for bracing said filter unit,

said filter unit including handle means on the upwardly facing side thereof adjacent themid-portion thereofl 20 adaptedto be engaged by an implement for lifting 3,259,521 7/1966Crall 99--33O UX .said filter unit from said vessel. 3,410,199 11/ 1968 Quednau 99-403 2,652,767 9/ 1953 Childs 99408 References Cited ,5 2,716,938 9/ 1955 Smith -2 99-408 UNITED STATES PATENTS 5 2,760,641 8/ 1956 M168 et al 210489 X 2,125,862 8/1938 Ratclilf 99-40s FOREIGN PATENTS 2,338,964 1/ 1944 P pp 9 8 668,613 3/1952 Great Britain 99408 1 2,477,404 7/ 19 49 Butt 210489 X 622,425 6/ 1961 Canada 99408 2,528,776 11/1950 Pappas 3 99-411 10 v 2, 27,379 3 1953 'p l 99.407 BILLY J. WILHITE,Primary Examiner 1 2,914,063 11/1959 Wagner 126-381 2,938,648 -5/1960 Phelan et a1 99-403 UX CLXR- 3,107,601 10/1963 Longmire- 99330 99107, 342, 408, 410; 137--624.12; 210489, DIG. 8;

7/1965 Nelson 99330 UX 15 2 311; 220-55 PC

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